Makhana Raita Recipe (Foxnut Raita)

I use makhana a lot in my daily diet. If you ever visit me, chances are that I have a jar of roasted makhana kept on my counter for munching. I make makhana kheer and makhana bhel frequently, and I make this makhana raita on repeat.

I have been making this makhane ka raita for almost 20 years now, and no one in my family has gotten bored with it yet.

What Is Makhana Raita?

Makhana raita (also called phool makhana raita, makhane ka raita, foxnut raita, or lotus seed raita) is a North Indian side dish made by combining roasted and crushed makhana with spiced, whisked yogurt (dahi).

Roasted makhana adds a nutty crunch to the cool, creamy yogurt base. Here is how I make it.

How To Make Makhana Raita

Step 1: Heat 1 tablespoon ghee in a pan over medium heat.

Step 2: Once the ghee is hot, add 1 cup makhana to the pan and roast until crisp, stirring continuously (4-5 minutes).

If not roasted properly, they will be chewy and stick to your teeth, so roast them well. To check whether the makhana is perfectly roasted, crush one between your fingers. It should crumble.

Transfer the roasted makhana to a plate and let them cool completely. Warm makhana crushes unevenly and releases steam, softening the pieces before they hit the yogurt.

Step 3: Transfer the cooled makhana to a Ziploc bag and seal it. Save a few for garnishing later, if you wish.

Step 4: Gently crush them using a rolling pin to create a coarse, uneven powder. You want a mix of fine crumbs and chunky pieces; this gives the raita an interesting texture instead of a monotonous mush.

Step 5: Whisk 1 ½ cups chilled plain yogurt in a mixing bowl with a wire whisk until smooth and creamy.

Step 6: Add the following ingredients to the whisked yogurt.

• ¼ cup chilled milk
• 2 teaspoons sugar
• 1 teaspoon black salt
• ½ teaspoon roasted cumin powder
• ½ teaspoon regular white salt
• 1 teaspoon chopped green chilies
• 1 tablespoon chopped cilantro

Step 7: Mix everything well.

Step 8: Add the crushed makhana to the bowl and mix well. If the raita is very thick, whisk in some more cold milk or water to loosen it. It should be pourable but not watery.

Step 9: Garnish with a sprinkle of red chili powder, some chopped cilantro, and a few whole roasted makhana. Serve immediately to keep the makhana crispy.

If you prefer soft makhana in your raita, let it sit for 10 minutes before serving.

Variations

• Mint Makhana Raita – Add 10-12 fresh mint leaves (pudina), finely chopped, alongside the cilantro. The mint makes this extra cooling, perfect for summer.
• Tadka Makhana Raita – Heat 1 tablespoon ghee, add ½ teaspoon black mustard seeds, ½ teaspoon cumin seeds, 5-6 curry leaves, ¼ teaspoon asafoetida (hing), and a dry red chili. Pour the sizzling tadka over the finished raita for a smoky, restaurant-style touch. This version will not be gluten-free because commercial hing is not gluten-free.
• Pomegranate Makhana Raita – Fold in ¼ cup of fresh pomegranate arils just before serving. The jewel-red seeds add sweetness, crunch, and a beautiful presentation for special occasions.
• Vegan Makhana Raita – Use thick coconut or cashew yogurt instead of dairy dahi. Roast the makhana in coconut oil instead of ghee and use vegan milk instead of dairy milk. The flavor profile shifts but remains delicious.

Serving Suggestions

I like to serve makhana raita with my Hyderabadi mutton biryani or chicken biryani as a cooling side dish. It also pairs well with vegetable pulao, jeera rice, or peas pulao.

A bowl of makhana raita, paired with aloo paratha or plain paratha, is a complete, satisfying meal.

I also like to serve it with a simple dal-and-rice meal.

You can also serve it during vrat like Navratri, Janmashtami, Shivratri, etc. Serve it with kuttu ki puri, kuttu pakora, or sabudana khichdi for a complete vrat thali. Replace regular salt and black salt with sendha namak if making it for vrat.

Storage Suggestions

This raita will keep well in the refrigerator for 2-3 days; the makhanas will get soft, though.

I do not recommend freezing it, as the yogurt’s texture might change when thawed.

Make-ahead plan: Prepare the spiced yogurt base and refrigerate it in a covered bowl for up to 24 hours. Roast and store the makhana separately in an airtight container at room temperature for up to 5 days. Combine the two components only when you are ready to serve.